Heat 1 tbsp of the oil in a 8-inch non-stick frying pan and fry the sausage until golden brown and cooked through. Lift out with a slotted spoon and drain on kitchen paper.

Add a further 2 tbsp oil to the pan and fry the potatoes and onions for 2-3 minutes, turning frequently (the pan will be very full).

Cover tightly and cook over a gentle heat for about 30 minutes turning occasionally, until softened and slightly golden.

In a large mixing bowl, beat together the eggs, parsley, cheese, sausage and plenty seasoning. Gently stir in the potatoes and onions until coated, taking care not to break up the potato too much.

Wipe out the pan with kitchen paper and heat the remaining 2 tbsp oil.

Add the potato mixture and cook, over a very low heat, until the egg begins to set. Use a metal spatula to prevent the tortilla from sticking and allow the uncooked egg to run underneath.

Preheat the grill (broiler) to high. When the base of the tortilla has set, which should take about 5 minutes, protect the pan handle with foil and place the tortilla under the grill until it is set and golden.

Preheat the oven to 180 degrees if you wish to bake the eggs. Grease four ramekins with butter. Remove the bones from the sardines and chop the flesh. Divide the flesh among the ramekins, break an egg into each dish, season with salt and pepper to taste and dot with the butter

Place the ramekins in a roasting tin, add boiling water to come about halfway up the sides and bake for 8-10 minutes or until the egg whites are lightly set.

Having a pretty horrendous week and needed to go back to the office. Had a couple of tins of sardine and decided to google for a recipe for them so that I can at least do some cooking. Found this very simple recipe and decided to go with it. Love how the egg smoothens the taste of the sardine. Very good combination!

Preheat the oven to 200ºC/gas mark 6/400ºF. Put the eggs into a pan of water, bring to the boil and let it boil for 7 minutes, then pour off the water and sit the pan under an abundantly flowing cold tap; turn it off and leave the pan filled with cold water in the sink until the eggs are cool enough to peel.
Warm the oil in a large, heavy-based pan (that comes with a lid), then add the onion, sprinkle with salt, and let it cook for a few minutes until it begins to soften.
Add the meat and turn it in the pan just long enough for the raw red colour to turn brown.

Add the wine or vermouth, then the passata, pouring the water into the empty passata bottle or carton and swilling it out into the pan. Bring to a bubble, then put the lid on the pan and cook at a robust simmer for 5 minutes.

First, put a ladleful or so of very runny meat sauce into the bottom of the lasagne dish, to line the base, then arrange a layer of lasagne sheets – using about a quarter of them – on top, to cover the sauce – don’t worry about a bit of overlapping.

Add another ladleful of sauce, just to wet the sheets, then add a layer of ham slices, using up a third of them, before dotting with a third of the egg and of the mozzarella slices.

Now add a second layer of lasagne sheets, then a couple of ladlefuls of sauce, followed again by a third of the ham, then egg, then mozzarella slices.

Repeat with a further layer of lasagne sheets, another 2 ladlefuls of meat sauce, then the remaining ham, egg and mozzarella slices, before topping with a final layer of lasagne sheets.

Pour the remaining sauce over the top, sprinkle with the Parmesan and cover with foil – making sure the edges are sealed – and put in the oven still on the baking sheet, for 1 hour.
When the hour is up, remove the foil, to reveal the top layer runkled like a Shar Pei made of pasta, and push a knife point through the lasagne to check it is soft – if not, re-cover it and return to the oven for about 10 minutes – then let it stand uncovered, out of the oven, for 15-20 minutes (although I love this barely above room temperature if I can bear the wait)

Heat a large knob of butter in a pan. Cook the onion with a pinch of salt on a fairly high heat until golden and caramelised. Stir in the curry powder and cook for 1 minute. Add the rice and stir to coat. Add the stock, bring to a gentle simmer then put on a lid and cook for about 10-12 minutes until all the liquid has been absorbed and the rice is tender.

Meanwhile, drop the eggs into boiling water for 8 minutes, rinse under cold running water, then shell. Stir the salmon, parsley and lemon juice through the rice and divide between 2 dishes. Quarter the eggs and serve on top of the rice with lemon wedges.

Was in Dublin for a wedding, and I continued my habit from buying cookbooks from the countries I have been to. Bought this irish cookbook to test out its recipes, and started with this kedgeree dish. Very very creamy and filling, and quite tasty too.

Combine the marinade with minced pork and mix well. Leave for at least 10 minutes.

Heat wok with a bit of oil, then stir fry the minced pork till they are no longer pink, breaking them to smaller bits using your spatula. Do not overcook.

Arrange the stir-fried minced pork in a thin layer on a shallow dish. Then pour the stained egg mixture over gently. If you see any bubbles, “flatten” the surface gently with the back of a spoon.

Cover the dish with aluminium foil.

Steam the egg custard over high heat for about 15 to 20 mins. To test if the egg mixture is cooked, insert a bamboo stick into the mixture: if a little clear liquid comes out, it is cooked. Serve with warm rice.

My mom has been cooking this dish for my family for a very very long time. I am glad I know how to make it as well now to continue the tradition.

Preheat the oven to fan 180C/ conventional 200C/gas 6. Cut the tomatoes into quarters or thick wedges, depending on their size, then spread them over a fairly shallow 1.5 litre ovenproof dish. Peel the garlic, slice thinly and sprinkle over the tomatoes. Drizzle with the olive oil, season well with salt and pepper and stir everything together until the tomatoes are glistening.

Slide the dish into the oven and bake for 40 minutes until the tomatoes have softened and are tinged with brown.

Make four gaps among the tomatoes, break an egg into each gap and cover the dish with a sheet of foil. Return it to the oven for 5-10 minutes until the eggs are set to your liking. Scatter over the herbs and serve piping hot with thick slices of toast or warm ciabatta and a green salad on the side.

Turn on the grill and toast the ciabatta. Cut the garlic clove in half and rub the cut slices over one side of each slice of ciabatta

Bring a saucepan of water to the boil and cook the cauliflower for about 5 minutes, or until it is tender when you prod it with a knife. Drain it very well.

Mix the cheeses, mustard, egg, beer and cream together. Put the toast on a baking tray and arrange some cauliflower on top of each piece. Divide the cheese mixture among the pieces of toast, making sure you coat all the cauliflower.

Put the rarebits under the grill and grill them until they are brown and bubbling.

We have a Mardi Gras party to attend this evening and I have to bring something. Feeling totally uninspired and lazy, I was going make a salad and bring some beer until I chanced across this recipe on Tiny Urban Kitchen (who is based in Boston too!) It’s easy enough to make, though Batch 2 is more successful than Batch 1, Batch 1 looks kinda Jaundiced.

So they might not look like the real stuff, but they kinda taste like the real stuff.